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Creamy Polenta Casserole with Braised Beef and Gremolata
Who knew that creamy polenta could pair so perfectly with tender braised beef and zesty gremolata?
Ingredients
- 1 cup polenta
- 4 cups beef broth
- 1 lb braised beef (chuck roast or brisket)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes
- 1 tsp dried thyme
- 2 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon zest
- 1 clove garlic, minced (for gremolata)
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, bring the beef broth to a boil and gradually whisk in the polenta. Reduce heat and cook until thickened, about 30-40 minutes, stirring frequently.
While the polenta is cooking, heat olive oil in a Dutch oven over medium heat. Add chopped onion and minced garlic, then sauté until translucent.
Add the braised beef, diced tomatoes, thyme, salt, and pepper. Cover and simmer for 1.5 hours until the beef is tender.
Once the polenta is thick and creamy, stir in the grated Parmesan cheese and adjust seasoning as needed.
In a small bowl, mix together parsley, lemon zest, and minced garlic for the gremolata.
In a casserole dish, layer the creamy polenta at the bottom, then top with the braised beef mixture.
Sprinkle the gremolata over the top before serving. Bake for an additional 10 minutes.
Kitchen Tools
- Large pot for polenta
- Dutch oven or heavy pot for braising
- Casserole dish
- Wooden spoon or whisk
- Cutting board and knife
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, prepare everything and store in the fridge, then bake when ready to serve.
Chickpeas or mushrooms work well for a plant-based option.
Keep in an airtight container in the fridge for up to 3 days.
Yes, but it’s best to freeze the components separately.
Add crushed red pepper flakes to the braised beef for extra heat.